Red Chile Pozole Recipe

Recipesfull introduces to you: Popular Recipes. (Red Chile Pozole Recipe). Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Red Chile Pozole Recipe

Ingredients

3 tablespoons olive oil

divided

1 small yellow onion

peeled and diced (about 1 cup diced)

2 stalks celery

chopped (1/2 cup)

4 cloves garlic

peeled and chopped

1 medium zucchini

diced (about 2 cups diced

about 10 oz whole)

1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters

1 ancho chile in adobo sauce

3 tablespoons adobo sauce from can

1 teaspoon ground cumin

1 teaspoon mild chile powder

6 cups low-sodium vegetable broth

1 (15 ounce) can yellow hominy

drained

2 leaf (blank)s bay leaves

½ teaspoon dried Mexican oregano

1 pinch Kosher salt

as desired

8 sprigs sprigs of cilantro

small stems only

or more as needed

1 avocado

peeled and diced

2 medium radishes

thinly sliced

2 fruit (2\ dia)s limes

each cut into 6 wedges

2 cups Tortilla chips

Soup, Stew and Chili

Directions

Step 1

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil then onion celery and garlic. Cook 3 minutes stirring occasionally then add the zucchini. Cook 5 more minutes until zucchini is slightly softened then remove from heat. Transfer vegetables to a plate and reserve.

Step 2

Return pot to medium heat. Add remaining 1 tablespoon olive oil then Protein Starter. Using a wooden spoon break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile adobo sauce ground cumin and chile powder. Cook 2 more minutes breaking up ancho chile with spoon.

Step 3

Add vegetable broth hominy bay leaves oregano and reserved vegetable mixture. Bring to a simmer over medium-high heat then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt if desired.

Step 4

To serve top with cilantro leaves diced avocado and radishes. Serve with lime wedges and tortilla chips if desired.

Nutritional Information

Red Chile Pozole Recipe

Servings Per Recipe:6

Calories: 399.8

% Daily Value *

Protein: 13g 26%

Carbohydrates: 31g 10%

Dietary Fiber: 6.6g 27%

Sugars: 2g

Fat: 26.9g 41%

Saturated Fat: 2g 10%

Vitamin A Iu: 546.1IU 11%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.2mg 15%

Vitamin C: 18.8mg 31%

Folate: 50.5mcg 13%

Calcium: 58.4mg 6%

Iron: 1.6mg 9%

Magnesium: 46.1mg 17%

Potassium: 392.4mg 11%

Sodium: 722.6mg 29%

Thiamin: 0.1mg 9%

Calories From Fat: 242.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.